I think this week is about rice flour! It is a rather versatile ingredient for desserts or as well as for making savoury snacks.

I know this is probably not the most authentic version of this "traditional" steamed rice pudding with preserved turnip sauce, but I rather like the combination of the sweetness, slight sourness, saltiness and spiciness of the sauce and topping! Good exercise for the taste-buds! The red-orangy sauce looks rather nice on the smooth and white rice pudding. The fragrance of the oil makes the rather bland rice puddings exciting and very appetising in fact! So don't worry if this looks oily!

You will find this rice puddings served for breakfast in Malaysia. The preserved turnip topping usually is in dark brown and slightly saltier than my version. I think a little twist with some vibrant colours will make this dish more attractive! Also this is a non-vegetarian version!

Mix all the ingredients (except hot water) in a big mixing bowl until well combined. Set aside for 2 hours.

Grease the ramekin cups.

Then pour the hot water to the flour mixture and stir until well combined. (the flour mixture might start to settle at the bottom of the bowl if you left it for a few minutes before pouring it to the prepared cups). Stir well before pouring the flour mixture to the cup and steam it straight away for 10-15 minutes (depends on how deep your ramekin cups are). There might have some water accumulate on top of the cooked rice pudding. Discard the water and set aside to cool. The rice puddings should look translucent when they are still hot. Once cooled,they are soft (ish) and opaque.

About 100g minced pork (optional) - seasoned the minced pork with salt and pepper and mix a generous bunch of chopped parsley to it.

5 cloves garlic (finely chopped)

5-7 tbsp oil

A couple tbsp water (or a splash of chinese cooking wine)

Heat the oil in a pan and fry the preserved turnip and garlic until fragrant. Add the minced meat and fry until nicely caramelised. Add water if the mixture is slightly too dry. (Depending on your taste, the topping can be slightly dry or with a bit of gravy, I think!) Set aside for serving.

Ingredients for the sweet and sour sauce:

5 shallots (finely sliced)

1 whole bulb of garlic (finely chopped) - I love garlic! I am sure you can reduce it to your taste!

3 chillies (de-seeded and finely chopped)

Generous amount of oil ( around 6-8 tbsp)

1 tbsp apple cider vinegar (or rice vinegar)

2 generous tbsp tomato ketchup

2-3 tbsp water

2 tbsp unrefined cane sugar

Fry the shallots and garlic in the hot oil until fragrant. Add the chillies and fry until all ingredients are soften. Add the vinegar, sugar, tomato ketchup and water and fry evenly for few minutes. Set aside.

To serve these rice puddings. "Dig" the rice puddings out from the ramekin cups, and turn each one upside down. Put a tablespoonful of the turnip mixture on top of each rice pudding, and then another tablespoonful of the sweet and sour sauce on top of the turnip mixture. Garnish with some finely chopped parsley. Done!

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Author

My name is Loong, I am an architectural designer with a very strong passion and instinct to cook colourful and delicious food....

I started cooking when I was about 10 years old. Even now, I vividly remember my grandmother showing me how to dry-fry black beans over the charcoal stove. As I stood beside her watching the beans hitting the wok, their sound changed from a dull rustling to a lively high "tinging" pitch. A light dry smell, like burnt coffee, filled the kitchen.

My aim is to cook appetising, yet humble food that satisfies not only your taste buds and your stomachs, but also feast your eyes and imagination. I hope to use this blog to show how simple, affordable ingredients can be easily transformed into delicious and beautiful dishes for your daily meals.